Written By: Jennie Nollette
Our garden is in full swing! Below is one view of our garden; you can’t see everything we have in there but thought this would at least give you a visual.
I am standing where our pumpkins are planted; they are starting to look really good! Speaking of pumpkins, I think now is a good time to mention that pumpkins are probably my favorite thing grown in the garden. I do love all the wonderful vegetables especially tomatoes but there is something about pumpkins that make me so happy. It could be because fall is my favorite season, and I do associate pumpkins with fall. I apologize in advance if I talk a little too much about pumpkins…I just can’t help it!
Anyway, a couple days ago we decided to dig up a few potatoes to see how big they were getting (we aren’t very patient 🙂 ). To our surprise they were already large! That is good as it will give us something else to bring to the farmers market with us!
Our herb garden was definitely neglected before we left for our vacation. When we got back it was in bad shape, especially our basil. But I am happy to say it took just a little love and it is now doing great! It looks so yummy, I just need tomatoes and I might have to make a margarita pizza…yumm!!
Speaking of the farmers market, we are also making muffins! These are my favorite and they are actually really good for you. Some mornings I will grab a couple of these and a piece of fruit and take that for my breakfast! Here is the recipe it is super easy to make!
Banana Oat Muffins
1.5 c Wheat Flour
1.5 c Quick Cooking Oats
1 C Flour
1 c Sugar
1/3 c wheat germ
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
18 oz can crushed pineapple
2 c bananas
½ c yogurt
1 c raisins
In large mixing bowl, mix together first 8 ingredients. Mash 2 cups of bananas add remaining ingredients except raisins to bananas, stir. Add to dry ingredients, stir. Add raisins. Bake at 350 for 20-22 min.
To make them even better I sometimes substitute honey for the sugar. Here are the directions to do that!
To replace sugar with honey:
- Substitute 2/3 to ¾ cup of honey per cup of sugar depending on taste
- Lower baking temp by 25 degrees
- Add ¼ tsp of baking soda per cup of honey
- Decrease the amount of liquids by ¼ cup per cup of honey used
- Watch time thinks brown quicker
Let me know if you make the muffins! And we want to know – what is your favorite summer dish?!